Well, after a brief break – I am back in the kitchen, and have my cook on! I have an awesome friend, who is vegetarian, and when I am attempting to make a vegetarian dish, I always have her in my mind – wondering if she’d like it. I am positive Terry would love this English muffin with Mini- Vegetarian Omelette and Roast Capsicum Relish, Cheese and Fresh Tomato. So I shall dedicate this recipe to a valued friend. Serves 2 Ingredients

2 English Muffins, Halved and lightly toasted, buttered, spread with Capsicum Relish and sprinkled with cheese.

Fresh Tomato, sliced and seasoned with salt and pepper

2 Eggs

1 Tablespoon Milk

1 Tablespoon Diced Onion

1 Tablespoon Chopped Parsley

Sprig Chopped Thyme

1 Tablespoon Chopped Fresh Red Capsicum

How to? In a bowl, beat eggs, milk, herbs, onion and capsicum. Heat a frypan with egg rings in it, all sprayed with cooking spray. I use an olive oil spray. Halve the egg mixture into the egg rings and cook on a medium heat for five minutes. While the eggs are cooking, grill the muffins until the cheese is nicely melted, remove from grill and set aside. The eggs won’t be set yet – place them under the grill – they will puff up, and go fluffy. Just for a minute. The place them back on the stove top, flip and cook for another minute. Eggs should still be wobbly – otherwise they are overcooked. Top 1 side of muffin with fresh tomato and a mini omelette – place the lid on – ENJOY!

Ahhhh, a classic favourite! I have been making this recipe for years, and it is very dear to me. My much loved step-father, Bob, requested that I make it for his 60th birthday party - he had 60 guests! Arrrhhhhh - that is a lot of soup. However, Bob helped by peeling the pumpkin, I took over the kitchen and pumpkin soup we had!I hope your family enjoys this recipe as much as mine does - I'd love to hear your stories!

Ingredients

1/4 Kent Pumpkin, peeled, de-seeded, and chopped into chunks

1 Potato (Desiree or Pontiac are good), peeled and quartered

1 Carrot, cut into 4

1 Brown Onion, quartered

2 Cloves Garlic

2 Pepper Corns

2 Cups Chicken Stock

1/2 - 3/4 cup full cream milk

How To?Pop everything, except the milk into a large saucepan, and simmer for 20 minutes - or until the vegetables are soft, drain off most of the liquid - reserving a few centimetres at the bottom of the pot, and blend with a stick blender until smooth. Add enough milk to get to the consistency you prefer and season with salt and pepper to taste. It is that simple to make an enjoyable family meal.

Gosh, it has been so long since I posted, we have had a lot going on in our lives, some good, some I would prefer to forget!Being winter, some good, hearty winter warmers are on the menu. Personally, soup is a favourite for the winter months. This chicken and vegetable soup is very simple to make, and very tasty - it's sure to become a family favourite!

Ingredients

6 Chicken Drum Sticks

2 Cups Chicken Stock

1 Onion

1 Carrot

2 Stalks Celery

2 Cups Water

2 Cloves Garlic

Salt and Pepper to taste

100 ml cream

Sour cream and chives or parsley, to serve.

How to?Roughly chop the vegetables, and place all ingredients, bar the cream in a large pot. Place a lid on a simmer for 1 hour. Remove the chicken to cool. Blend the reserved stock and vegetables, with a stick blender, until velvety smooth. Remove skin from the chicken, and shred the meat, add to the soup. Serves 4 (with a nice helping of Garlic Bread!)

a Russian dish, from the 19th century, Beef Stroganoff is popular worldwide. I was asked to do this dish, by a friend, who I have know for many, many years - as I don't make it - I have researched through many recipes - and there are many, many variations! I have had to get my partner to call yay or nay to this one - he says yay!So, Mel, this is for you - I hope you and your family enjoy.

How toSlice the meat really thinly - approx 2mm wide strips. Place in a bag with the flour, salt, pepper and paprika - toss around to coat the meat. Heat a large, non stick pan with a dash of oil (I use olive oil) and fry the meat in batches - until nicely browned. Removed the meat, and set aside. Add a little more oil to the pan and fry garlic until it starts to brown, add the onion and cook for a few minutes, followed by the mushrooms, cooking for a few more minutes. Add 1/4 cup of beef stock, the tomato paste and the dijon mustard, and cook for a few minutes - adding more beef stock as it reduces. Add in any leftover beef stock and the sour cream, mix to combine, add the meat and cook for 5 minutes. Serve with rice.Serves 4 (smallish portions)

Ahhhhh, autumn – I am thoroughly enjoying the cooler weather, and the heartier foods! Sometimes I enjoy a vegetarian meal – the colour, texture and flavour can be amazing, and we are surrounded by excellent, fresh produce, so I shall take advantage of it! Now – a stuffed spud is simple fare, and any vegetables you like can go inside – the only restriction is your imagination! This is a great way of using up whatever is in the crisper, prior to doing the grocery shopping. Remember – reducing our waste is not only financially wise, it is environmentally friendly too. Here is how I do mine – and I always do extra – for lunch the nest day! Ingredients

How To? Pre-heat oven to 180°C. Steam the potatoes until soft – 30 – 40 minutes. Add any root veg or pumpkin for the last 10 minutes of steaming. Whilst waiting make a cheats cheese sauce. Whisk milk and flour together in a microwave safe jug, cook on high – in the microwave – for 1 minute, whisk, cook for another 30 seconds, whisk. Continue with 30 second increments and whisking, until cooked. Add cheese, salt and pepper and cook for 20 seconds and whisk until smooth. Add butter and whisk again. Place grated parmesan on baking paper on a tray – in 4 spread out mounds – bake at 180°C until just browned, set aside, undisturbed to cool. Place potatoes in individual, oven proof dishes. Split cross ways and lengthways and open up the middle. Place your assortment of vegetables in the opening and top with the cheese sauce. Bake for 15 – 20 minutes at 180°C. Top with sour cream, salt and pepper and a cheese crisp. Great winter fare. Makes 4 serves.

Sunday morning. A time for love and families. The sun is shining - hooray! We have had pretty poor weather this Easter long weekend.I decided my darling deserved a sweet little treat for breakfast - two of his favourite foods are chocolate and my extra fluffy pancakes. I got the idea of pancake bites from a lady in a facebook cooking group I am a member of - and, of course, added my own little spin!Ingredients

3/4 Cup Self Raising Flour

1 Tablespoon Sugar

1 Egg, separated

1/2 - 3/4 cup of milk

Chocolate Melts

How to?Preheat the oven to 160°C. Lightly oil a mini - muffin tray with spray oil. Place the egg white in a clean bowl and whisk until firm peaks form - I use the whisk attachment for my stick blender, set aside. In a bowl add the flour, sugar, egg yolk and 1/2 cup milk, whisk until you have a smooth, thick batter. Gently fold in the egg white.Place a spoonful (I use a teaspoon from the cutlery drawer) in the base of each cup in the muffin tray. Place 1 chocolate melt on top and gently place another spoonful of batter on top. Bake for 12 - 15 minutes, until very lightly golden. Turn out and serve, still warm.Makes 24 - 30 bites.

Recently, Peta's Kitchen got her own facebook page, and very quickly had quite a few likes! I asked the new likers if they had any requests, and a school friend replied with Moussaka.I feel quite honoured to be given Moussaka from Luke Katsoolis, whose family herald from the southern area of Greece. I haven't made much in the way of Greek food in the past, however have enjoyed sampling it in restaurants.I'm feeling rather full, after a generous helping, as is the man of the house!

How to?Preheat oven to 160°C. Add olive oil, garlic and onion to a heavy based pan, and fry for a few minutes. Add the minced lamb, and cook until brown. Add the tomatoes, herbs and spices and allow to simmer on a low heat for at least ½ an hour. You want to cook most of the moisture out.Gently fry the aubergine in olive oil, until lightly browned on both sides. Place on paper towel to drain excess oil.To prepare the sauce, melt the butter and whisk in the flour. Slowly add the milk, continuing to whisk. Add the cheese and continue to whisk, so you don’t get any lumps. Add salt, pepper and nutmeg. Beat the egg yolks in a small bowl and add to the sauce, whisking vigorously. Line a 25cm x 25cm baking dish with the aubergine. Cover with the meat mixture, and top with the sauce mix. Sparsely sprinkle with nutmeg and bake for 30 minutes. Allow to cool for 10 minutes before serving.Serves 4

Who doesn't love a sweet, sticky cinnamon scroll? I've never been able to pass up on one! This must be the easiest, quickest recipe - from deciding to make them, to eating them, in 1 hour!

IngredientsDough

1 small (200g) tub set natural yoghurt

2 of the yoghurt tubs of self raising flour

1 teaspoon sugar

pinch cinnamon

Filling

1 Tablespoon butter

1 1/2 Tablespoons Demerara sugar

1 teaspoon cinnamon powder

1 coarsly grated apple - I use a sweet pink lady

Topping

1 Teaspoon crushed nuts (pecan, walnut, cashew - whatever you like)

1 Tablespoon icing sugar

lemon juice

How to?Preheat an oven to 180° C, spray a 20 cm cake tin, with removable base, with oil, I use coconut - because it smells nice. Mix all dough ingredients together. Lightly flour a clean work surface and roll dough out to approx 30 cm x 20 cm. Mix the filling butter, sugar and cinnamon and spread over the dough. Grate the peeled apple over the dough, and starting lengthways roll the dough into a log. Cut the log into 3 cm pieces and place cut side up in the cake tin, starting from the middle. There should be a little room left around the edges. Spray the top with coconut oil again - gives a nice finish. Bake for approximately 25 minutes - until nicely golden.Allow to cool for about 10 minutes, in the tin, and then remove to a serving plate. sprinkle with nuts. Mix the icing sugar and lemon juice, until it is thin enough to drizzle. drizzle over the top of the scrolls.Enjoy with friends, and a nice cuppa - of course!

A sweet, fried dessert to end a meal with a satisfyingly crunchy sweetness.I first saw a recipe for these in the Complete Asian Cookbook, by Charmaine Solomon - and, of course, I have altered the recipe to suit my own taste preferences.

Ingredients

Pre made packages wonton wrappers

1 cup pitted dates

1/2 cup walnuts

Zest of 1/2 Navel Orange

Juice of 1/2 Navel Orange

1/2 teaspoon freshly ground cinnamon

pinch salt

1 egg - lightly beaten

How To?In a food processor, blitz the dates and walnuts. Not too much - leave the walnuts chunky enough to provide a bit of texture. Mix the date and walnut mixture in a bowl with the orange zest and juice, the salt and cinnamon. Lay out wonton wrappers on a clean, dry surface. Place a small log of the mixture towards one corner of each wrapper. Roll from the corner, closest to the mix, and use the egg to seal the wrapper. twist the ends and seal with egg, also.Deep fry the wontons at the highest setting of your deep fryer until golden brown. Drain on paper towel. Arrange on a serving plate and dust with icing sugar.

Place all ingredients in a zip lock bag, and marinate, refrigerated for a day. Heat a non-stick frying pan, add 1 Tablespoon oil. Add chicken and sear. Add marinade and ½ cup water. Place a lid on it. Turn chicken regularly. Crispy Vegetable Won Tons

1 Packet of Won Ton Wrappers

1 Carrot grated

¼ Red capsicum, finely sliced

1 Handful of Snow pea sprouts, finely chopped

1 Spring onion, finely sliced

1 Handful Sugar snap peas, finely diced

2 cm knob fresh ginger, very finely diced

2 cloves garlic, very finely diced

1 Tablespoon Oyster sauce

½ Tablespoon sugar

1 teaspoon Crushed peanuts

1 Egg – beaten to glue wrappers closed

Mix all ingredients – except egg and wrappers, place a scant teaspoon of vegetable mix in the centre of a wrapper. Brush half the edge of the wrapper with egg, fold over to seal. Make sure you exclude all air, or they will burst when fried. Ginger and Garlic dipping Sauce

¾ cup Sugar

¾ cup Water

Dash (about ½ teaspoon) of Fish Sauce

1 clove Garlic – slice

¼ teaspoon fresh Chilli – chopped

3-4 slices fresh Ginger

I add a little sliced shallot (spring onion) at the end for colour

How to?

Place all ingredients in a saucepan and simmer for a few minutes. Turn the heat off and let steep. Serve with dipping sauce on the side, and most importantly, ENJOY!